May 30, 2020  
2019 - 2020 Student Catalog 
    
2019 - 2020 Student Catalog [ARCHIVED CATALOG]

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CUL 205 - Saucier

3 Cr.
Contact Hours Per Week: 1 Lec., 6 Lab

The student will develop the necessary skills needed to produce fine finished sauces as determined by today’s industry. The emphasis will be on stocks, soups, grande sauces, derivatives, and compound butters.
Pre-Requisites: CUL 121
Concurrent Requirement: Pre-requisite that may be met concurrently: CUL 122


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